Keto White Chicken Enchiladas (creamy jalapeño)
Serves: 6 (12 small enchiladas) Time: ~35 min Net carbs: ~5–6 g each (depends on wrap brand)
Ingredients
Wraps (choose one)
12 low-carb tortillas (3–4 g net carbs each)
or 3 cups shredded mozzarella to make cheese wraps (zero-carb)
Chicken filling
3 cups cooked shredded chicken
4 oz cream cheese, softened
¼ cup canned diced green chiles
1 tsp cumin
½ tsp chili powder
½ tsp garlic powder
¾ tsp kosher salt
½ cup shredded Monterey Jack
1 Tbsp lime juice
Creamy jalapeño sauce
1 Tbsp butter
1 clove garlic, minced
¾ cup chicken broth
1 cup heavy cream
3 oz cream cheese
1½ cups shredded Monterey Jack (or pepper jack)
2 Tbsp chopped pickled jalapeños (to taste)
Salt & pepper
Optional: ⅛ tsp xanthan gum for extra thickness
Finish
½ cup shredded cheddar/Jack blend
Chopped cilantro
Directions
Wraps
Cheese wraps: Heat oven to 375°F/190°C. On a parchment-lined sheet, make 12 thin 5-inch circles with mozzarella (about ¼ cup each). Bake 5–7 min until just melted and flexible. Cool 2 min and lift off.
Tortillas: Warm briefly so they roll easily.
Sauce: Melt butter in a skillet; sauté garlic 30 sec. Add broth + cream; simmer 2–3 min. Whisk in cream cheese, then Monterey Jack until smooth. Stir in jalapeños; season. (Whisk in xanthan if you want it thicker.)
Filling: Combine chicken, cream cheese, green chiles, spices, salt, Jack, and lime juice. Stir in ½ cup warm sauce to make it creamy.
Assemble: Spread a thin layer of sauce in a 9×13″ dish. Add ~¼ cup filling to each wrap, roll, and place seam-side down. Pour remaining sauce over. Top with the cheddar/Jack blend.
Bake: 400°F/205°C for 10–12 min until bubbly; broil 1–2 min for browned spots. Rest 5 min, garnish with cilantro.
Tips
Add sautéed spinach or mushrooms to the filling for more volume with minimal carbs.
For spicier sauce, swap in fresh jalapeños or pepper jack.
Leftovers keep 4 days chilled; reheat at 350°F for 8–10 min.
#ketofriendly #ketolifestyle #food #ketorecipes #keto #ketodiet